Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Arvisenet, Gaëlle; Voilley, A.; Cayot, Nathalie

doi:10.1021/jf020532u

Cited by 74 publications

(47 citation statements)

References 12 publications

(17 reference statements)

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“…This was in part confirmed by Arvisenet et al (2002a), who demonstrated that corn starch retains ethyl hexanoate better than corn waxy starch. Savary et al (2007) showed that the distribution of aroma compounds depended mainly on the composition of the system, and that the nature of the aroma molecule did not have a great impact.…”

Section: Resultsmentioning

confidence: 64%

Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems

Vidrih¹,

Zlatić²,

Hribar³

2009

Czech J. Food Sci.

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Abstract:In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon aroma release and perception. In the present study, we have investigated the influence of starch type on aroma release from starch-aroma systems. The food model system used was composed of an aqueous starch dispersion (1 g dry starch/100 g dispersion) and 10 aroma compounds (ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl pentanoate, methyl hexanoate, ethyl hexanoate, methyl ethyl propanoate, hexyl acetate, 3-hexenol, and phenyl methyl acetate). Different commercially available starches were used: Amilogels P, K, PDP, G, MVK, HP, OK and HPW, and carrageenan (Amilogel CAR) and guar gum (Amilogel GG). Aroma release from these starch-aroma systems into the gas phase above food (headspace) were monitored by GC-MS analysis with a solid-phase micro-extraction technique. The smell of the starcharoma system was also evaluated sensorially by a trained panel. The release of aroma compounds from the different starch-aroma systems was statistically significant (P < 0.0001) for all of the aroma compounds, with the exception of ethyl pentanoate. A correlation between the concentration of individual aroma compounds in the headspace and the sensory evaluation (smell) was seen. Starch-aroma systems comprising corn starch (Amilogel G), physically modified starches that are soluble in cold water (Amilogels K, PDP), and hydroxypropyl distarch phosphate (Amilogels HP) had sensorially superior smells compared to the other types of starches tested. At the same time, the headspace GC-MS analyses showed ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate and ethyl pentanoate to be at the highest concentrations, which are all typical aroma compounds of strawberry fruit, and which also have low perception thresholds. Dextrin-roasted starch, guar gum and carrageenan provided the lowest sensory scores, although in contrast, they more strongly retained these aroma compounds.

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Section: Resultsmentioning

confidence: 64%

Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems

Vidrih¹,

Zlatić²,

Hribar³

2009

Czech J. Food Sci.

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“…[41][42][43][44] The model-matrix chosen in our study is suitable to simulate the encapsulation and binding of hydrophobic compounds in native biological compartments present in vegetable tissues due to the presence of proteins, native lipids, and amylopectins. 45,46 SPME has been already successfully used for binding constant determinations in complex matrices, and is a technique that often reflects the molecular state of a biological system. 26,28,30 In line with our study objective, saturation of the system was again Testing of these three extraction modes was critical to understanding analyte behavior in complex matrices due to the various mass transfer mechanisms that drive the extraction process and the alteration of the analytes/matrix binding equilibria.…”

Section: Interestingly As Shown In Supporting Informationmentioning

confidence: 99%

Headspace versus Direct Immersion Solid Phase Microextraction in Complex Matrixes: Investigation of Analyte Behavior in Multicomponent Mixtures

2015

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This work aims to investigate the behavior of analytes in complex mixtures and matrixes with the use of solid-phase microextraction (SPME). Various factors that influence analyte uptake such as coating chemistry, extraction mode, the physicochemical properties of analytes, and matrix complexity were considered. At first, an aqueous system containing analytes bearing different hydrophobicities, molecular weights, and chemical functionalities was investigated by using commercially available liquid and solid porous coatings. The differences in the mass transfer mechanisms resulted in a more pronounced occurrence of coating saturation in headspace mode. Contrariwise, direct immersion extraction minimizes the occurrence of artifacts related to coating saturation and provides enhanced extraction of polar compounds. In addition, matrix-compatible PDMS-modified solid coatings, characterized by a new morphology that avoids coating fouling, were compared to their nonmodified analogues. The obtained results indicate that PDMS-modified coatings reduce artifacts associated with coating saturation, even in headspace mode. This factor, coupled to their matrix compatibility, make the use of direct SPME very practical as a quantification approach and the best choice for metabolomics studies where wide coverage is intended. To further understand the influence on analyte uptake on a system where additional interactions occur due to matrix components, ex vivo and in vivo sampling conditions were simulated using a starch matrix model, with the aim of mimicking plant-derived materials. Our results corroborate the fact that matrix handling can affect analyte/matrix equilibria, with consequent release of high concentrations of previously bound hydrophobic compounds, potentially leading to coating saturation. Direct immersion SPME limited the occurrence of the artifacts, which confirms the suitability of SPME for in vivo applications. These findings shed light into the implementation of in vivo SPME strategies in quantitative metabolomics studies of complex plant-based systems.

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“…In the presence of suitable guest molecules, the amylase of starch adopts a single helix formation that is stabilized by hydrogen bonds. 33,99,100 The outside surface of the single helix is hydrophilic while the inner surface of the helical channel is hydrophobic. These helices are suitable for accommodating hydrophobic guest molecules of appropriate dimensions.…”

Section: Helical Inclusion Complexesmentioning

confidence: 99%

Microencapsulation Techniques for Food Flavour

Byun

Kim

Desai

et al. 2010

The Chemistry and Biology of Volatiles

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Food flavour is a significant factor for the acceptability and quality of food by taste and smell. There is increasing interest in the flavour stability of foods, but it is not easy to control. The most delicate flavours are volatile substances. Manufacturing, packaging, or storage can cause losses or modifications in overall flavours by evaporation, oxidation, exposure to light, or ingredient interactions. Therefore, there is increasing demand for the encapsulation of food flavours prior to use. 1-4 Microencapsulation in the Food IndustryMicroencapsulation is defined as the technology of packaging active materials within another material. This technique is well developed and accepted within the agricultural, pharmaceutical, chemical, cosmetic, oil, print and food industries. 5-8 Microencapsulation techniques in the food industry are more focused on the protection of flavours and spices. 9-14 Microencapsulation of food flavours results in a longer shelf life of products because of an increased resistance to oxidation and volatilization.The microencapsulation of flavours has been widely used in the food industry (e.g.

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Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Cited by 74 publications

References 12 publications

Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems

Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems

Headspace versus Direct Immersion Solid Phase Microextraction in Complex Matrixes: Investigation of Analyte Behavior in Multicomponent Mixtures

Microencapsulation Techniques for Food Flavour

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